---------- Recipe via Meal-Master (tm) v8.02
Title: Garlic Straws
Categories: Appetizers
Yield: 20 straws
1/2 lb Puff pastry
Juice of 2-3 garlic cloves
2 oz Milk
1 ts Paprika
1 tb Parmesan Cheese
Salt to taste
Cayenne Pepper to taste
Preheat oven to 425F degrees. Roll out the puff pastry on a floured board into a
rectangle, as thinly as possible. Stir the garlic juice into most of the milk and brush
the pastry with half of it.
Mix the paprika and Parmesan, and season with a little salt and cayenne. Sprinkle
half of it over one half of the pastry. Fold the pastry and roll out as thinly as possible.
Repeat with the remaining garlic milk and Parmesan mixture and roll out to a rectangle
not more than 1/4 inch thick. Brush with milk and cut into strips about 1/2 inch wide and
6 inches long.
Arrange the straws, at least an inch apart, on greased baking sheets and bake for 7 to 10
minutes or until well-risen and golden brown. Serve warm, piled onto each other, log cabin
style.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Balsamic Potato Salad
Categories: Salads, Vegetables
Yield: 12 servings
2 lb New Red Potatoes
1 c Sour Cream
1/4 c Balsamic Vinegar
1 tb Olive Oil
2 ts Salt
1/2 ts Fresh Ground Pepper
1 c Sliced Scallions
1 1/2 c Coarsely Chopped Celery
1 c Sliced Radishes
Cook potatoes in a large pot of boiling salted water over medium heat just until
tender, 15-20 minutes.
Meanwhile, make balsamic dressing: Whisk sour cream, balsamic vinegar,
olive oil, salt and pepper in a large bowl until blended. Stir in all but 2 tb sliced
scallions. Drain potatoes well in a colander. Transfer to bow; add dressing and
gently toss to coat. Let potatoes cool to room temperature. Add celery and
radishes to potatoes in bowl and toss gently to combine. Line serving bowl with
romaine leaves and spoon potato salad onto lettuce. Sprinkle salad with
reserved scallions.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Shrimp Scampi
Categories: Pasta, Seafood
Yield: 4 servings
12 oz Thin spaghetti
3 tb Olive oil
3 tb Butter
4 cl Garlic, minced
3 tb Minced Shallots
1/2 c White Wine
1/2 c Bottled Clam Juice
1/2 ts Coarse Black Pepper
1 lb Medium Shrimp, peeled
1/2 c Freshly Minced Parsley
1 ds Salt
Bring a large pot of water to a boil for cooking the pasta. Add salt and pasta and
cook for 6 to 8 minutes or until al dente. Drain and return to the pot to keep warm.
While the pasta is cooking, heat the oil and butter in a large skillet. Add garlic and
shallots and saute for 2 minutes over low heat, stirring often. Raise heat to medium,
add wine, clam juice and pepper and simmer for 2 minutes. Add shrimp, spreading
them evenly over the skillet, and simmer over medium-low heat for about 3 minutes,
until cooked through. Stir in parsley. Taste and add salt if needed. Pour sauce over
pasta in the pot. Toss gently, but thoroughly, then spoon out onto serving plates.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Golden Broccoli
Categories: Casseroles, Vegetables, Side dish
Yield: 6 servings
1 1/2 lb Fresh Broccoli
1 cn Condensed Cream Of Mushroom Soup
1/4 c Mayonnaise
1/4 c Shredded Sharp Cheese
1 tb Chopped Pimiento
1 1/2 ts Lemon Juice
1/3 c Crushed Round Cheese Crackers
Cut up broccoli to make about 6 cups. In saucepan, cook broccoli, uncovered,
in small amount of boiling, salted water for 10 to 15 minutes; drain well. Turn into
a 1 1/2-quart casserole. Mix soup, mayonnaise, cheese, pimiento, and lemon
juice. Pour over broccoli. Top with crushed crackers. Bake uncovered, at 350F,
for 35 minutes.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Chocolate Chip Roll
Categories: Cakes, Chocolate, Ice cream
Yield: 8 servings
4 Eggs; separated
1 pn Salt
1/2 c Sugar; divided
1/2 ts Vanilla
1/4 c Unsweetened Cocoa
1 ts Unsweetened Cocoa
2 tb Flour
2 tb Cornstarch
Powdered Sugar
1 qt Chocolate Chip Ice Cream
Adjust oven rack to highest position. Preheat oven to 375F degrees. Grease a jelly
roll pan 15 1/2x10 1/2, line with waxed paper,grease lightly. In a large mixer bowl,
combine egg whites and salt, beat until foamy. Gradually beat in 1/4 cup sugar, and
vanilla. Beat until stiff, but not dry. In small bowl, beat egg yolks and rest of sugar until
very thick and lemon colored (5-10 minutes). Sift together 1/4 cup cocoa, flour and
cornstarch. Fold into egg yolk mix, then hand mix into beaten whites. Pour in prepared
pan, spread evenly. Bake 12-15 minutes, until lightly browned and center is springy to
the touch.
Meanwhile, sprinkle a towel with powdered sugar. Invert cake onto towel, and peel off
waxed paper. While still hot, roll up cake with towel, jelly roll fashion, from the long side.
Let stand 1 minute, then unroll to let steam escape, then re-roll with towel. Cool completely
on wire rack. Unroll, and spread with softened ice cream. Re-roll, cover and freeze until
firm. Sprinkle with 1 tsp cocoa just before serving.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Sesame Chicken Strips
Categories: Appetizers, Poultry
Yield: 12 servings
1 1/2 c Mayonnaise
1 ts Dry Mustard
1 tb Onion; minced
1 lb Chicken Breasts; skinless
-boneless, poached and cut
-crosswise into 1/2inch strip
1/2 c Seasoned Bread Crumbs
1/4 c Sesame Seeds
2 tb Honey
1 tb Dijon Mustard
Preheat oven to 425F. In a medium-size bowl, combine 1/2 cup of the mayonnaise, dry
mustard, and onion; mix to blend will. Add chicken and toss to coat.
In a shallow bowl, toss bread crumbs and sesame seeds to mix. Roll chicken cubes in
bread crumbs to coat. Place in a single layer on a baking sheet and bake for 10 minutes,
until lightly browned and crisped.
Meanwhile, blend remaining 1 cup mayonnaise with honey and Dijon mustard. Serve as a
dipping sauce with chicken
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---------- Recipe via Meal-Master (tm) v8.02
Title: Three Tomato Salad
Categories: Salads, Vegetables
Yield: 6 servings
1 c Mushrooms, thinly sliced
2 lg Tomatoes, thickly sliced
1/2 c Yellow Pear Tomatoes, halved
1/2 c Cherry Tomatoes. halved
2 tb Balsamic Vinegar
1 ts Sugar
1 ts Prepared Mustard
2 tb Basil, minced
2 ts Cider Vinegar
1/4 ts Salt
1/4 ts Pepper
Layer mushrooms and sliced tomatoes down the center of a large platter. Ring with
the halved yellow and cherry tomatoes. In a small bowl, whisk together the
remaining ingredients and drizzle this over the tomatoes. Cover and marinate at
room temperature for 30 minutes.
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---------- Recipe via Meal-Master (tm) v8.02
Title: London Broil 1
Categories: Meats, Main Dish
Yield: 6 servings
2 lb Flank Steak
1 cl Garlic, sliced
1 c Vegetable Oil
1/2 c Vinegar
1 ts Salt
1/4 ts Pepper
2 ts Dry Mustard
2 ts Worcestershire
1 ds Cayenne
1 dr Tabasco Sauce
Remove excess fat from steak then score on both sides. Place all the ingredients
in a shallow pan. Place steak in pan, then turn over. Marinate at least 3 hours or
overnight, turning several times. Place steak in broiler 3 inches from heat. Broil
each side 4 minutes. Slice thin across grain diagonally.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Braised Vegetables
Categories: Side dishes, Vegetables
Yield: 6 servings
1 md Carrot, diced
1 1/2 Inch Piece Daikon, diced
1/4 lb Fresh Mushrooms, chopped
5 oz Winter Melon, cubed
1 Green Bell Pepper, diced
6 c Vegetable Broth
4 tb Vegetable Oil
1 ts Ginger, chopped
2 tb Miso
1 1/2 tb Cornstarch
1/2 ts Salt
1/2 ts Pepper
1 tb Soy Sauce
Put the carrot, daikon, mushrooms, and melon in a pot with the stock and bring to a
boil. Cook over medium heat for 15 minutes. Add the green pepper during the last
two minutes. Drain and reserve the stock. Heat the oil in a wok over high heat. When
very hot, add the ginger, miso, and stir-fry for a couple of seconds. Dissolve the
cornstarch in 1 cup of the leftover stock and add it to the wok with the salt, pepper,
soy sauce and cooked vegetables. Cook, stirring constantly, for 3 to 5 minutes, or
until the liquid thickens. Place in a serving dish and sprinkle with green onion before
serving.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Raspberry Meringues
Categories: Desserts, Candies
Yield: 36 servings
3 Eggs at room temp
1/4 ts Cream Of Tartar
1 ds Salt
3/4 c Sugar
1/4 c Seedless Raspberry Preserves
6 dr Red Food Coloring
Preheat oven 225. Cover cookie sheet with aluminum foil. In small bowl, with electric
hand mixer, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually
add sugar, beating until very stiff peaks form, about 10 minutes. Add preserves and
food coloring and beat one minute at highest speed of mixer.
Drop by teaspoonfuls, two inches apart, onto foil lined cookie sheet. Bake for two hours.
Cool completely. Peel off foil.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Peruvian Puffs
Categories: Appetizers
Yield: 30 Appetizers
1/2 c Grated Parmesan Cheese
1/2 c Mayonnaise
1 1/2 ts Anchovy Paste
1 ts Minced Onion
30 Cocktail Pastry Shells
3 oz Cooked Cocktail Shrimp
Parsley Sprigs
Combine the Parmesan cheese, mayonnaise,
anchovy paste, and onion in a small bowl.
Spoon mixture evenly into pastry shells. Place on a jelly-roll pan. Place
under the broiler, 4 inches from heat, until tops are bubbly and beginning
to brown, about 1 minute. Garnish with shrimp and parsley.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Tomato Zucchini Soup
Categories: Soups
Yield: 6 Servings
1 md Onion, chopped
2 tb Olive Oil
2 sm Zucchini, finely diced
4 c Tomato Juice
1 cn Chicken Broth
3 tb Lime Juice
2 ts Worcestershire Sauce
1 ts Salt
1 ts Sugar
1/4 ts Tabasco Sauce
2 tb Chopped Parsley
Saute onion in oil in large saucepan until tender; about 3 minutes. Stir
in zucchini; saute 2 minutes. Add tomato juice, chicken broth, lime juice,
Worcestershire sauce, salt, sugar, and Tabasco sauce.
Heat to a boil; lower heat; cover. Simmer 5 minutes. Stir in parsley.
Ladle into soup bowls or mugs.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Chicken Athena
Categories: Main dish, Poultry
Yield: 8 Servings
8 Boneless, Skinless Chicken
-Breast Halves
1/4 c Butter or Margarine
3 tb Lemon Juice
3 tb Worcestershire Sauce
1 ts Dijon Mustard
1/2 ts Salt
1 ts Chopped Chives
2 tb Chopped Parsley
Saute chicken breasts, 4 at a time, in butter in a large skillet a few
minutes on each side, until they feel firm to the touch. Transfer to a
serving platter; keep warm.
Pour off fat from skillet. Pour any juices that accumulate in serving
platter back into skillet. Add lemon juice, Worcestershire sauce,
mustard, and salt; bring to a boil. Stir in chives and parsley.
Pour over chicken breasts.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Spinach With Mushrooms
Categories: Vegetables
Yield: 4 Servings
1 lb Spinach
6 md Mushrooms
3 tb Vegetable Oil
1 sm Onion, finely chopped
1 cl Garlic, minced
1 tb Lemon Juice
1 ts Salt
1 ts Sugar
1 ds Ground Nutmeg
Remove stems and any blemished leaves from spinach; wash well in
several changes of water; drain. Wipe mushrooms with a damp cloth;
trim stem ends; cut through stems and caps into thin slices.
Heat oil in a large skillet; add onion, garlic, and mushrooms; stir-fry 3
minutes over medium-high heat. Add spinch; cook, turning and stirring
gently, 2 to 3 minutes, or until spinach is wilted. Stir in lemon juice, salt,
sugar, and nutmeg; cook 30 seconds. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Strawberry-Banana Coupe
Categories: Desserts
Yield: 4 Servings
1/3 c Packed Light Brown Sugar
3 tb Butter or Margarine
1/2 pt Strawberries, halved
1 Ripe Banana, sliced
1/3 c Light Rum
8 Dry Almond Macaroons
1 pt Strawberry Ice Cream
Melt sugar and butter in a small skillet, stirring often. Stir in strawberries
and bananas.
Heat rum slightly in a small saucepan, just until warm. Ignite with a
match; pour over fruits in skillet; shake pan until flames die.
Crumble macaroons into 4 dessert dishes; scoop ice cream on top.
Spoon hot fruit sauce over and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Maple Cider Toddy
Categories: Beverages
Yield: 8 Servings
4 c Apple Cider
3 tb Maple Syrup
1/2 Vanilla Bean, split
1 Cinnamon Stick
12 Whole Allspice Berries
1 c Brandy
Cinnamon Sticks for garnish
Combine cider, maple syrup, vanilla, cinnamon, and allspice in a nonaluminum
saucepan. Simmer, covered, for 20 minutes over medium-low heat; strain; discard
solids. Return liquid to saucepan.
To serve, stir in brandy. Ladle into mugs or punch cups. Garnish with cinnamon
sticks.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Cream Biscuits 1
Categories: Breads
Yield: 10 Biscuits
2 c All-Purpose Flour
1 tb Baking Powder
1 ts Sugar
3/4 ts Salt
1 1/4 c Heavy Cream
1 tb Unsalted Butter, melted
Preheat oven to 450F degrees. Grease a baking sheet.
Combine the flour, baking powder, sugar, and salt in a medium-size bowl.
Stir in cream until mixture forms a ball. Do not overmix.
Turn dough onto a floured surface. Knead four times. Pat out to 3/4-inch
thickness. Cut into rounds with floured 2 1/2-inch cutter. Place biscuits on
baking sheet. Pat out scraps once. Cut out more rounds. Brush tops with
melted butter.
Bake at 450F degrees for 12 minutes or until golden brown. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Citrus Drumsticks
Categories: Main dish, Poultry
Yield: 4 Servings
1 c Bottled Barbecue Sauce
2 tb Orange Juice
1 tb Grated Orange Rind
1 tb Dark Brown Sugar
1/2 ts Grated Lemon Rind
8 Chicken Drumsticks
Stir together barbecue sauce, orange juice and rind, brown sugar, and
lemon rind in a small saucepan. Bring to s boil. Lower heat; simmer,
uncovered, 10 minuted or until thickened slightly.
Preheat broiler. Arrange chicken on a rack in a broiler pan.
Broil 6 inches from heat for 10 minutes. Brush with some of the sauce; broil
3 minutes longer. Turn chicken; broil 5 minutes or until chicken is no
longer pink near bone.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Peach Streusel Bars
Categories: Desserts, Cookies
Yield: 12 Bars
2 c All-Purpose Flour
1/2 c Firmly Packed Brown Sugar
1 ts Grated Lemon Rind
1/4 ts Ground Nutmeg
1/4 ts Salt
3/4 c Unsalted Butter
12 oz Peach Preserves
Preheat oven to 375F degrees. Grease a 9X9X2-inch square baking pan.
Combine the flour, sugar, lemon rind, nutmeg, and salt in a large bowl. Cut
in butter with a pastry blender until mixture is crumbly. Set aside 1 cup. Pat
remaining mixture evenly into prepared pan.
Spread preserves evenly over top of dough in pan, leaving 1/4-inch border
all around edges. Sprinkle with reserved flour mixture.
Bake at 375F degrees for 40 minutes or until lightly browned. Cool in pan on
wire rack. Cut into 12 bars.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Glazed Chicken Wings
Categories: Appetizers, Poultry
Yield: 4 Servings
1/3 c Dijon mustard
1/4 c Cider vinegar
1/4 c Orange juice
1/2 c Honey
1/4 c Soy sauce
4 md Cloves garlic, minced
1 tb Chinese chile oil
16 Chicken wings
Mix the mustard, vinegar, orange juice, honey, soy sauce, garlic,chile oil in a
large bowl. Remove and discard tips from the chicken wings. Place the wings
in the bowl with the mustard mixture. Turn to coat the wings well. Cover and
marinate in the refrigerator for at least30 minutes or up to 4 hours.
Preheat the oven 400 degrees. Lift the chicken wings from the marinade and
place them in a single layer on a large baking sheet. Bake the wings, basting
once with the remaining marinade, until they are cooked through, 25 to 30 minutes.
Turn the oven to broil. Slide the baking sheet under the broiler and cook just until
skins brown and become crisp, no more than 5 minutes. Serve spicy wings
immediately.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Vegetarian Caesar Salad
Categories: Salads
Yield: 4 Servings
1/2 Loaf Italian or French bread
1/2 c Olive oil
2 tb Olive oil
1 lg Clove garlic, peeled
3 tb Lemon juice
1 ts Dijon mustard
1/2 ts Worcestershire sauce
Salt and ground black pepper
1 lg Head romaine lettuce
-torn into bite size pieces
1/2 c Grated Parmesan cheese
Cut the bread into 1-inch croutons. Heat 2 tablespoons oil in a large nonstick
skillet. Add the croutons and cook, turning once, until golden, 5 minutes.
Transfer the croutons to a plate lined with paper towels. Set the croutons.
Place the garlic in the work bowl of a food processor or in a blender. Process,
scraping down the sides as needed, until finely chopped. Add the lemon juice,
mustard and Worcestershire sauce and process until smooth. With the motor
running, slowly pour the remaining 1/2 cup oil through the feed tube and process
until the dressing is smooth. Pour the dressing into a small bowl. Add salt and
pepper to taste.
Toss the lettuce, dressing, cheese, and croutons together in a large bowl. Mix
well. Divide the salad among individual plates.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Kung Pao Chicken
Categories: Poultry, Main dish
Yield: 4 Servings
1 1/4 lb Skinless, boneless chicken
-breast cut into 3/4" pieces
3 tb Soy sauce
1 tb Dark sesame oil
1 tb Cider vinegar
2 ts Dry sherry
1 tb Cornstarch
3 tb Vegetable oil
2 lg Cloves garlic, minced
3 md Scallions, white and light
-green parts minced
1 tb Minced fresh ginger root
6 sm Dried red chilies
2/3 c Unsalted dry-roasted peanuts
Combine the chicken and 1 tablespoon soy sauce in a small bowl and set it
aside to marinate for at least 15 minutes.
Combine the remaining 2 tablespoons soy sauce, sesame oil, vinegar, sherry,
and cornstarch in small bowl. Mix until the sauce is smooth and set it aside.
Heat 2 tablespoons vegetable oil in a wok until hot but not yet smoking. Add the
chicken and stir-fry until cooked through, 2 to 3 minutes. Use a slotted spoon to
transfer the chicken to a bowl and set it aside.
Heat the remaining tablespoon vegetable oil in the wok for several seconds.
Add the garlic, scallions, ginger, and as many dried chilies as you like. Stir-fry
until the ingredients are fragrant and the chilies begin to darken, about 30 seconds.
Add the chicken, reserved sauce, and peanuts. Stir-fry until the sauce thickens and
the chicken is heated through, another minute or so. Serve with steamed rice and a
steamed vegetable.
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---------- Recipe via Meal-Master (tm) v8.05
Title: New Potato Salad
Categories: Side dishes, Salads, Vegetables
Yield: 6 Servings
2 lb New potatoes, washed well
3 tb White wine vinegar
1 tb Dijon mustard
1 ts Salt
1/2 ts Ground black pepper
1/2 c Olive oil
2 tb Minced fresh chives
2 tb Minced fresh parsley leaves
Place the unpeeled potatoes in a medium pot. Add water to cover and bring to a
boil. Simmer until the potatoes are tender when pierced with a long skewer, about
15 minutes. Do not let the potatoes become mushy or soft. Drain the potatoes and
set them aside to cool slightly.
Meanwhile, whisk the vinegar, mustard, salt and pepper together in a small bowl.
Whisk in the oil until the dressing is smooth. Cut the slightly warm potatoes into
1/4-inch-thick slices. Toss the potato slices, dressing, and fresh herbs in a large
serving bowl. Mix well and adjust seasonings. Refrigerate potato salad for at least
2 hours or overnight.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Chocolate Mousse 3
Categories: Desserts, Chocolate
Yield: 4 Servings
6 oz Finest bittersweet or
-semisweet chocolate
3 tb Unsalted butter, softened
2 tb Orange- or coffee-flavored
Liqueur
6 lg Eggs, separated into yolks
-and whites
1/2 c Heavy cream
1/4 c Sugar
Melt the chocolate in top of a double broiler or in a microwave set to medium
power, stirring occasionally until smooth. Stir in the butter until melted. Stir in
the liqueur and set the mixture aside.
Beat the egg yolks with an electric mixer until light in color, about 3 minutes.
Fold in the cooled chocolate mixture. Whip the cream with an electric mixer until
fluffy and soft. Fold the whipped cream into the chocolate mixture.
Beat the egg whites with an electric mixer until foamy. Gradually sprinkle in the
sugar and continue beating until the egg whites are stiff. Fold the egg whites into
the chocolate mixture. Divide the mousse among four tall goblets and chill until
ready to serve.
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